Snack

Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Cuisine: American
Ingredients: 50g Butter, melted; 175g Peanut cookies, crushed; 5 gelatine leaves Gelatine leaves, soaked and squeezed dry; 500g Ricotta; 175g Peanut butter; 175g Golden syrup; 150ml Milk; 275ml Double cream, whipped; 2 tblsp Light brown soft sugar; Peanut brittle, crushed, Crushed; Oil, as needed; Water, as needed; Cling film, as needed; Foil, as needed

A chilled no-bake cheesecake with a peanut-cookie crust, creamy ricotta and peanut butter filling, and a whipped cream and peanut brittle topping.

4 hr 30 min
540 kcal
Vegetarian
American
Dessert
Cake

Mellowpan tip: Makes 10 servings, plenty to share.

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Ingredients

For 10 servings

Steps

Step 1:
Oil and line a 20cm round loose-bottomed cake tin with cling film, making it as smooth as possible.
Step 2:
Melt the butter in a pan.
Step 3:
Crush the peanut cookies by bashing them in a bag with a rolling pin.
Step 4:
Stir the crushed cookies into the melted butter until very well coated.
Step 5:
Press the mixture firmly into the base of the tin and chill.
Step 6:
Soak the gelatine leaves in water while you make the filling.
Step 7:
Put the ricotta in a bowl, then beat in the peanut butter and golden syrup.
Step 8:
For a smoother texture, blitz the mixture with a stick blender if preferred.
Step 9:
Remove the soaked gelatine from the water and squeeze it dry.
Step 10:
Put the gelatine in a pan with the milk and heat very gently until the gelatine dissolves.
Step 11:
Beat the dissolved gelatine mixture into the peanut mixture.
Step 12:
Pour the filling onto the cookie base and chill until set.
Step 13:
To freeze, leave the cheesecake in the tin; once solid, cover the surface with cling film and wrap the tin with cling film and foil.
Step 14:
To defrost, thaw in the fridge overnight.
Step 15:
To serve, carefully remove the cheesecake from the tin.
Step 16:
Whisk the double cream with the light brown soft sugar until it holds its shape.
Step 17:
Spread the whipped cream over the top of the cheesecake.
Step 18:
Scatter the peanut brittle over the cheesecake.